Hara Murg is chicken made with coriander and dill with a spicy hit of chilies. Its something you can eat as it is or with roti / rice. Grind together an onion, couple of tomatoes, dill leaves, coriander leaves, ginger, garlic and salt. Marinate chicken for about 30 mins in this masala. Heat oil+ghee inContinue reading “Hara Murg”
Tag Archives: Keto
Anchovies and Kulfa(Purslane): Omega 3 Kick
Omega 3 is one of the most important fatty acids that the body needs. Its present in both anchovies and kulfa. Most people fry anchovies but this process destroys over 70% of these acids. This tender steaming way of cooking this fish will give you the maximum bang for your buck. Saute a small choppedContinue reading “Anchovies and Kulfa(Purslane): Omega 3 Kick”
Cabbage, Peas and Paneer
Heat mustard oil. Fry lots of chopped garlic, some coriander seeds and dry red chilly flakes. Once they oil has picked up their lovely flavors add in paneer and fry for a few minutes. Add green peas. Once they are slightly softened, season with salt and garam masala. Then add chopped cabbage in small batches.Continue reading “Cabbage, Peas and Paneer”
Saucy Sardines
Layer a baking dish with finely chopped garlic and coriander. Place butterflied sardines on top. These are sardines from which the middle bone is removed. You can sit with a pair of tweezers and remove all the bones but people like me who are very comfortable eating fish can let it be. Drizzle oliveContinue reading “Saucy Sardines”
Moong Bean Dosa
There are two important parts to this simple recipe. Soak Moong Beans overnight and wash them well before you put them in the blender with a chopped onion, garlic, green chilly, salt and whole cumin. Use a little water to blend into a paste with rough texture. Binder, this can be anything from soaked idlyContinue reading “Moong Bean Dosa”
Moong & Bottle Gourd
This recipe needs good quality ghee. Without this key ingredient, it will fail. In heated ghee add cumin, green chilly and garlic. Saute for a minute and add soaked Moong Daal. Soaked for thirty minutes is more than enough. Saute for three to four mins and taste it. It should be soft and without anyContinue reading “Moong & Bottle Gourd”
Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)
Fenugreek Leaves or Methi is rich in calcium, phosphorus, and a good source of Iron and vitamin C. Steaming is considered the best way of cooking this herb, as all the vitamins are retained. Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron,Continue reading “Methi, Turai and Jhinga (Fenugreek, Gourd and Prawns)”
Tadka Ribs
Rub ginger garlic paste, turmeric and salt on ribs and pressure cook for two whistles. To be safe add a little water. Open and start drying the water. Meanwhile heat ghee and fry in it some curry leaves, green chilies, garlic, fennel and cumin seeds. Pour this hot tadka on the ribs and cook tillContinue reading “Tadka Ribs”
Roasted Chicken with Amaranth and Carrots
Cut carrots length wise into quarters and wash the amaranth leaves. Melt butter and roast some chicken pieces in it. Sprinkle some red chilly powder and turmeric as the chicken cooks on high heat. Once the chicken gets a nice crust remove it and keep separately. In the butter filled with the flavors from theContinue reading “Roasted Chicken with Amaranth and Carrots”
Uncomplicated Cooking 